(by Lynette Louise)
(adapted from Southern Living)
2 T. unflavored gelatin
1/4 c. cold water
1/4 c. boiling water
4 c. tomato juice
1 T. onion, minced
1 t. sugar
1 t. salt
1 t. seasoned salt
1 t. Worcestershire sauce
1/2 t. celery seeds
2 bay leaves
2 whole cloves
2 T. fresh lemon juice
optional: cooked shrimp
In a bowl, sprinkle gelatin over cold water, and let stand 5 minutes.
Whisk in boiling water until gelatin is dissolved.
In a large saucepan, combine tomato juice, onion, sugar, salt, seasoned sat, Worcestershire sauce, celery seeds, bay leaves, and cloves.
Bring to a boil over medium-high heat.
Reduce heat, and simmer, stirring occasionally, for 15 minutes.
Pour through a wire-mesh strainer into a bowl.
Stir in lemon juice and gelatin.
Pour into a 10-inch ring mold coated with cooking spray.
Refrigerate for 6 hours or until set.
Optional: Fill the center with shrimp when serving.
(Read Tomato Aspic, the story that accompanies this recipe.)
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